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All Journal Bioeksperimen: Jurnal Penelitian Biologi Industria: Jurnal Teknologi dan Manajemen Agroindustri TERRA : Journal of Land Restoration Biosaintifika: Journal of Biology & Biology Education Martabe : Jurnal Pengabdian Kepada Masyarakat Akta Agrosia Community Engagement and Emergence Journal (CEEJ) Journal of Basic Education Research Ensiklopedia: Jurnal Pendidikan dan Inovasi Pembelajaran Saburai Jurnal Madinasika: Manajemen dan Keguruan
Septiana Anggraini, Septiana
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Other

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Roasting Degree as a Design Lever: Physicochemical Quality, Sensory Appeal, and Youth Preference in Hot-Process Upcycled Robusta Coffee Soap Wulandari, Sri; Sidik, Gusmon; Anggraini, Septiana; Ikarini, Imro'ah; Yustina, Ita
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 2 (2025): IN PROGRESS
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

AbstractDemand for natural solid soaps is rising due to skin safety and sustainability concerns. Robusta coffee contains pigments and bioactive compounds whose properties vary with roasting degree and may affect soap quality. This study evaluated the effects of light, medium, and dark roasting on the physicochemical characteristics of natural coffee soap and young consumer preferences. Soaps were produced using a heat process in a completely randomized design with three replications. Analyses included moisture content, pH, free fatty acids, free alkalis, caffeine content, and color, while a hedonic test involving 199 panelists aged 16–24 assessed color, aroma, and overall appearance. Coffee samples showed water content of 3.40–5.20%, pH 5.92–6.81, and caffeine 1.63–1.77%. Soap water content ranged from 10.71–14.61%, pH 10.29–10.60, free fatty acids 0.66–1.22%, free alkalis 0.25–0.34%, and caffeine 0.20–0.24 mg g⁻¹. Roasting degree did not affect free alkalis. Dark-roasted coffee soap received the highest aroma and overall appearance scores, while color preference did not differ significantly. These results support the development of dark-roasted coffee soap for young consumers and highlight the need to optimize the oil-to-NaOH ratio to meet Indonesian National Standards and support circular economy-based value-added products.Keywords: Consumer preference, natural coffee soap, physicochemical quality, roast degree, Robusta coffee AbstrakPermintaan sabun mandi padat berbahan alami meningkat seiring perhatian terhadap keamanan kulit dan keberlanjutan. Kopi Robusta menawarkan pigmen dan senyawa bioaktif yang dipengaruhi derajat sangrai sehingga berpotensi mengubah mutu sabun. Penelitian ini bertujuan mengevaluasi pengaruh sangrai ringan, sedang, dan gelap terhadap karakteristik fisikokimia sabun kopi alami dan preferensi konsumen muda. Pembuatan sabun dilakukan melalui proses panas menggunakan rancangan acak lengkap, 3 ulangan setiap perlakuan. Parameter yang dianalisis meliputi kadar air, pH, asam lemak bebas, alkali bebas, kadar kafein, dan karakter warna. Uji hedonik melibatkan 199 panelis berusia 16–24 tahun yang menilai warna, aroma, dan penampilan keseluruhan. Kadar air kopi berada pada 3,40–5,20%, pH 5,92–6,81, dan kafein 1,63–1,77%. Sabun menunjukkan kadar air 10,71–14,61%, pH 10,29–10,60, asam lemak bebas 0,66–1,22%, alkali bebas 0,25–0,34%, dan kafein 0,20–0,24 miligram per gram. Sangrai tidak memengaruhi alkali bebas. Sabun sangrai gelap memperoleh skor aroma dan penampilan keseluruhan tertinggi, sedangkan skor warna tidak berbeda nyata. Temuan ini mendukung pengembangan sabun kopi alami berbasis sangrai gelap bagi segmen konsumen muda, dan menekankan kebutuhan optimasi rasio minyak terhadap NaOH agar alkali bebas memenuhi Standar Nasional Indonesia dan siap dikembangkan sebagai produk bernilai tambah yang mendukung ekonomi sirkular.Kata kunci: Derajat sangrai, kopi Robusta, mutu fisikokimia, preferensi konsumen, sabun kopi alami 
Implementation of the Competency Certification Program as Effort to Improve the Quality of Vocational School Graduates Anggraini, Septiana; Madhakomala, R; Listyasari, Winda Dewi; Huda, Syafaat Ariful
Journal of Basic Education Research Vol 7 No 2 (2026): Marc
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jber.v7i2.2522

Abstract

Purpose of the study: This study aims to describe the implementation of the competency certification program in vocational high schools as a strategy to improve the quality of vocational education and strengthen alignment with industry demands. Methodology: The study uses a qualitative descriptive method supported by grandtour interviews with the Vice Principal for Curriculum as the key informant, along with documentation of LSP-P1 activities and institutional records analyzed through data reduction, data display, and conclusion drawing. Main Findings: The findings show that competency certification implementation includes program planning aligned with policies and industry needs, assessments conducted through LSP-P1, collaboration with business and industry partners, and strategies to address challenges related to assessor availability, facility limitations, and student readiness. The results indicate that certification enhances students’ employability, professionalism, and competitiveness. Novelty/Originality of this study: The novelty of this study lies in positioning LSP-P1 certification not merely as an administrative procedure but as a transformative instrument for strengthening the quality culture in vocational
Co-Authors Alnopri Alnopri, Alnopri Arlinda, Dyken Dwi Chiristiana GUSMON SIDIK Haryanti, Yenda Hendri Bustamam IKA DAMAYANTI Ikarini, Imro'ah Kusuma, Fitriana Dian Listyasari, Winda Dewi Marlin Marlin Marlin Martien Herna Susanti Marwanto Marwanto Marwanto, Marwanto Masdar Merakati Handajaningsih Merakati Handayaningsih Nana Kariada Trimartuti Nanik Setyowati R. Madhakomala Ramadhan, Nabil Auliya Shinta Permata Sari Situmorang, Marika Sri Wulandari Syafaat Ariful Huda Teguh Trianung Djoko Susanto Yustina, Ita Yustinus Ulung Anggraito